NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

1 tbsp fresh ginger

2 cloves garlic

1 tbsp tamari

1 tsp toasted sesame oil

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the large eggs and liquid egg whites in a small bowl with the sea salt and black pepper until well combined.

• 2

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the minced fresh ginger and garlic to the pan, sautéing for about 1 minute until fragrant and golden.

• 4

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until they are heated through and tender.

• 5

  Add the cooked brown rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 3 minutes until the rice is slightly toasted.

• 6

  Push the rice and vegetable mixture to the outer edges of the pan to create a well in the center.

• 7

  Pour the whisked egg mixture into the center and scramble until the eggs are just set and fluffy.

• 8

  Fold the eggs into the rice mixture, then stir in the tamari and sliced green onions, tossing everything together for 1 minute before serving.